1 lb. angel food cake
30 oz. semi-sweet chocolate bits
6 eggs
2 tsp. vanilla
1 1/2 pt. heavy cream
Pinch of salt

Cut off crust and discard (or eat). Tear cake into bite-size pieces. Melt chocolate bits on low flame.

In a bowl, beat melted chocolate and eggs at a medium speed. Beat in vanilla and salt. Whip 1 pint cream. Fold into chocolate mixture.

In a well-greased 10-inch bundt pan, layer cake and chocolate cream mixture. Begin and end layering with cake. Freeze for a minimum of 2 hours or overnight. Put on platter. Whip remaining cream to frost.